Traveled up the Washington coast this weekend with two buddies from high school and thought grilling some fresh salmon sounded like a nice change from the gas station snacks & candy. We kept the ingredients simple, so you don’t have to pack the whole spice rack next time you’re hiking & hungry. Let’s begin.
When it’s raining, whip the dill out. Fun recipe for a stormy day. Make the Garlic-Dill Aioli first. In a mixing bowl, combine the mayonnaise, olive oil, crushed garlic, dill weed and lemon. Add salt and pepper to taste. Chill in the refrigerator.
This dip is highly addictive and meant to be shared. But don’t worry, you’ll have plenty left over to last you for days. We found this cheesy crab dip recipe on Stephanie Izard’s website and swapped out a few ingredients to add a bit more heat.
After ordering Indian food two nights in a row I became curious as to what ingredients were actually in my vindaloo and decided I’d make up a fish curry dish of my own.
What’s a mulliard? It’s one of the many nicknames I have for my dog Gracie. And since she’s so stinking cute, why not name a dish after her?
This is a Tim Cushman recipe, a master at preparing raw fish. It’s unique because the hot oil cooks the raw salmon just slightly, while the orange & lime juice adds a light, citrusy flavor.